Guinness Battered Mushrooms with Sweet and Sour Sauce
Serves 2

Ingredients
For the mushrooms:
110g/4oz plain flour and extra for dusting
1 tbsp cornflour
200ml/7fl oz Guinness
225g/8oz closed cup chestnut mushrooms, cleaned
For the sauce:
½ small onion, finely chopped
110g/4oz chopped tomatoes
1 tbsp white wine vinegar
1 tbsp caster sugar

Method
1. Preheat a deep-fat fryer or one-third fill a large saucepan with vegetable oil and heat. To check if the oil is to the correct temperature, drop a small cube of bread into the oil. If the oil sizzles and the bread turns golden, the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)
2. Place all the sauce ingredients into a small saucepan and gently simmer for 3-4 minutes.
3. In a medium bowl, whisk the flour, cornflour and Guinness until you have a smooth batter.
4. Dust the mushrooms in flour then coat in the batter.
5. Deep-fry the mushrooms for 2-3 minutes until crisp and golden. Serve the mushrooms either drizzled with the sauce or the sauce in a dish to the side.